Lemon Ricotta Cake, Italian Classic

why make this recipe

Classic Italian Lemon Ricotta Cake is a delightful dessert that combines the rich creaminess of ricotta cheese with the bright, zesty flavor of lemon. This cake is not only simple to make, but it also boasts a wonderfully moist texture and a refreshing taste. Perfect for any occasion, whether it’s a family gathering or a casual dinner with friends, this cake is sure to impress. The use of ricotta offers a unique alternative to traditional cakes, making it a favorite among those who appreciate Italian cuisine or are looking for something a little different.

how to make Classic Italian Lemon Ricotta Cake

Ingredients

• ¾ cup butter, softened (1 ½ sticks)
• 1 ½ cups sugar
• 15 ounces whole milk ricotta cheese, drained well
• 3 large eggs
• 1 teaspoon vanilla
• 1 large lemon, zested and juiced
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 ½ cups flour
• Powdered sugar for dusting top of cake (optional)

Directions

1. Preheat your oven to 350 degrees Fahrenheit. Grease a 9-inch springform pan using butter and a little powdered sugar; set it aside.
2. In a large mixing bowl or stand mixer, cream together the softened butter and sugar until well combined.
3. Add the ricotta cheese to the mixture and blend until it becomes light and fluffy, about 4 to 5 minutes.
4. Mix in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
5. Add the vanilla, lemon zest, and lemon juice, mixing until well combined.
6. Stir in the baking soda and salt, followed by the flour. Mix until just combined, scraping down the sides of the bowl to ensure all ingredients are incorporated.
7. Pour the batter into the prepared springform pan.
8. Bake for 45 to 55 minutes, or until the cake is set and a toothpick inserted in the middle comes out clean.
9. Let the cake cool in the pan for 15 minutes before carefully removing the collar and base of the pan. Allow it to cool on a wire rack.
10. Dust with powdered sugar before serving, if desired.

how to serve Classic Italian Lemon Ricotta Cake

This cake is best served at room temperature or chilled. You can enjoy it plain, or for an extra touch, pair it with fresh berries or a dollop of whipped cream. The cake also makes a lovely dessert with a cup of coffee or tea, enhancing its rich, creamy texture.

how to store Classic Italian Lemon Ricotta Cake

To keep your Lemon Ricotta Cake fresh, store it in an airtight container at room temperature for up to three days. If you want to keep it for a longer period, refrigerate it, where it can last for about a week. You can also freeze the cake; wrap it tightly in plastic wrap and foil, and it will be good for up to three months. Allow it to thaw in the fridge before serving.

tips to make Classic Italian Lemon Ricotta Cake

• Make sure your ingredients are at room temperature for the best mixing results.
• Don’t skip the step of draining the ricotta cheese; this helps prevent a soggy cake.
• For a stronger lemon flavor, add more lemon zest or a bit of extra lemon juice.
• Allow the cake to cool completely before dusting it with powdered sugar to keep the sugar from melting.

variation

You can add a bit of almond extract for a twist on the traditional flavor or incorporate other citrus fruits like orange or lime for a different zest. Another option is to fold in fresh blueberries or raspberries into the batter for added flavor and texture.

FAQs

Can I use a different type of cheese?
While ricotta cheese gives this cake its signature flavor and texture, you can experiment with mascarpone or cream cheese, but the results will vary.

How do I know when the cake is done?
The cake is done when it is set, and a toothpick inserted in the center comes out clean. The edges may gently pull away from the sides of the pan as it bakes.

Can I make this cake ahead of time?
Yes, this cake can be made a day in advance. Just store it properly, and it will taste just as delicious the next day!

Classic Italian Lemon Ricotta Cake

A delightful dessert with the rich creaminess of ricotta cheese and the bright, zesty flavor of lemon. This cake is wonderfully moist and perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: Italian

Calories: 300

Ingredients Method Notes

Ingredients

  

Cake Ingredients

• ¾ cup butter, softened (1 ½ sticks) Softened for easier mixing.
• 1 ½ cups sugar
• 15 ounces whole milk ricotta cheese, drained well Make sure it's well-drained to avoid sogginess.
• 3 large eggs At room temperature for better incorporation.
• 1 teaspoon vanilla
• 1 large lemon, zested and juiced Add more zest for a stronger lemon flavor.
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 ½ cups flour Mix until just combined.
• to taste Powdered sugar for dusting top of cake (optional) Dust before serving if desired.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan using butter and a little powdered sugar; set it aside.
2. In a large mixing bowl or stand mixer, cream together the softened butter and sugar until well combined.
3. Add the ricotta cheese to the mixture and blend until it becomes light and fluffy, about 4 to 5 minutes.
4. Mix in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
5. Add the vanilla, lemon zest, and lemon juice, mixing until well combined.
6. Stir in the baking soda and salt, followed by the flour. Mix until just combined, scraping down the sides of the bowl to ensure all ingredients are incorporated.

Baking

1. Pour the batter into the prepared springform pan.
2. Bake for 45 to 55 minutes, or until the cake is set and a toothpick inserted in the middle comes out clean.
3. Let the cake cool in the pan for 15 minutes before carefully removing the collar and base of the pan.
4. Allow it to cool on a wire rack.
5. Dust with powdered sugar before serving, if desired.

Notes

This cake is best served at room temperature or chilled. It can be enjoyed plain, paired with fresh berries, or served with whipped cream for an extra touch. Store in an airtight container; it lasts up to 3 days at room temperature or about a week in the refrigerator.